The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits
Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Santina Romani, Vincenzo Fogliano
Topics & Concepts
Maillard reactionCotyledonFood scienceBrowningChemistryAcrylamideAsparagineMoistureDehydrationHorticultureBiochemistryBiologyOrganic chemistryEnzymeCopolymerPolymerPotato Plant ResearchFood composition and properties